A healthy twist to a favorite comfort food

By Kaila Proulx

Healthy Helper

The weather channel keeps telling us that the temperatures are getting warmer, but as far as I can tell, it’s still cold and dreary outside. This type of environment makes me crave comfort food like none other … especially my mom’s homemade mac and cheese.

Being a lover of healthy foods as well, my mom never really made the traditional mac and cheese, but instead lightened it up with a few simple swaps and tricks. The use of Gouda, with its strong flavor, allows you to use less cheese than you normally would and thus a lot of calories and grams of fat are saved. The use of whole-wheat pasta and addition of cruciferous vegetables, like broccoli and cauliflower, amp the fiber content. Give it a try!

Bring a large pot of water to a boil (toss a little salt in at this point).
In a small pan heat 1/2 tbsp. of butter and toss in breadcrumbs until lightly toasted (about 2-3 minutes). Set aside.

Add pasta to boiling water and cook for about 10 minutes. Drain it and return it to the pot. In the a small saucepan , heat 1 tbsp. of butter, add flour and whisk for two minutes, then whisk in milk, remaining salt, smoked paprika, and garlic powder. Bring to a simmer. Cook for 3 minutes, whisking occasionally. Remove from heat and whisk in Gouda.
Combine the pasta with the sauce and veggies. Pour mixture into a 13x9x2-baking dish. Top with breadcrumbs. Bake for 20 minutes at 350.